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Moist Spiced Baked Zucchini Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 52 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 2 loaves (about 12 slices each)
  • Category: Baked Goods
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Moist Spiced Baked Zucchini Bread is a deliciously tender and fragrant loaf bursting with warm spices and the natural moisture of grated zucchini. Perfect for breakfast, snacks, or dessert, this bread combines cinnamon, nutmeg, cloves, and ginger with a touch of sweetness from both granulated and brown sugars. Optional walnuts or pecans add a delightful crunch, while raisins bring a subtle fruity note. It’s an inviting and wholesome treat that’s simple to make and irresistibly flavorful.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Wet Ingredients

  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchinis)

Optional Add-ins

  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup raisins

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8×4 inch loaf pans, or spray them with non-stick spray to prevent the bread from sticking.
  2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined. Set the mixture aside for later.
  3. Combine Wet Ingredients: In a large mixing bowl, beat together the vegetable oil, granulated sugar, and brown sugar until the mixture is well blended and smooth.
  4. Add Eggs and Vanilla: Incorporate the eggs into the wet mixture one at a time, beating well after each addition to ensure even distribution. Stir in the vanilla extract to enhance the flavors.
  5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overmixing which can toughen the bread.
  6. Fold in Zucchini and Optional Add-ins: Gently fold the grated zucchini into the batter, distributing it evenly. If using, also fold in the chopped walnuts or pecans and raisins carefully to maintain the batter’s texture.
  7. Prepare to Bake: Divide the batter evenly between the prepared loaf pans, smoothing the tops with a spatula for an even bake.
  8. Bake the Bread: Place the pans in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center of the bread comes out clean, indicating it is fully cooked.
  9. Cool and Serve: Allow the bread to cool in the pans for about 10 minutes. Then, remove the loaves from the pans and transfer them to a wire rack to cool completely before slicing and serving.

Notes

  • Make sure to grate the zucchini finely and squeeze out excess moisture if it seems very wet to avoid soggy bread.
  • You can substitute walnuts with pecans or omit nuts entirely for a nut-free version.
  • Raisins are optional but add a nice sweetness and texture contrast.
  • Store the bread wrapped at room temperature for up to 3 days or refrigerate to extend freshness up to a week.
  • Freezing individual slices wrapped in plastic wrap and foil is a great way to keep this bread fresh for up to 3 months.

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Find it online: https://speedyhomecooking.com/moist-spiced-baked-zucchini-bread-recipe/